Gluten-free cookies – Sabrina Pane & Dolci

Gluten-free cookies

Sabrina Pane & Dolci

The workshop Sabrina, Ponte a Egola (PI), produces only gluten-free products. I tasted only their biscuits and those with almond paste, but they produce many other types of cakes, bread, pizza, focaccia and more. Herethe list of all their gluten-free products and the on-line shop.

ADVICE: Below I report the prices at whom I bought the products, but these can vary depending on the place of sale.

Flowers White Chocolate

I tasted several cookies of this company and they tend to be all pretty dry and, although I prefer softer cookies, are still good and I like them.

These with white chocolate are very good, the cream inside isn’t soft, it’s white chocolate solidified, which goes well with the biscuit, both for consistency and taste. Although there is white chocolate in them, they aren’t too sweet.

Allergens: they contain butter, milk, eggs and soy.

Price: € 8.50 per 200 g (10 cookies) – € 6,70 on-line

Strawberry flowers

Like the previous ones these are very good and, thanks to the jam, the sweet is even more balanced.

Allergens: they contain butter and eggs.

Price: € 8.50 per 200 g (10 cookies) – € 6,70 on-line

Shortbread Chocolate

Delicious, my favorite among those of this company, simple and with a delicate taste.

Allergens: they contain butter, eggs, and soy.

Price: € 8.50 per 200 g (15 cookies) – € 6,70 on-line

Nutritional information per 100 g:

Energy value – 422 kcal

Carbohydrates – 65.24 g

Fat – 16.24 g

Protein – 3.7 g

In addition to the cookies listed above, I have tasted many other biscuits (with decorations and different fillings, in the same style) all good, including those with almond paste.

All Categories

Facebook

Instagram

Advice

For people with celiac disease to eat “away from home”, in facilities not entirely gluten-free is never 100% safe. In the posts, we list facilities that can be considered safe, both in Italy and abroad: we have personally tested many of them, for others, we have done extensive research to verify quality and attention to cross contamination. Therefore we recommend you always to specify, to the waiter or to the chef, your celiac disease and that they pay maximum attention to the manipulation of your dishes.